Persian Inspired Herb and Beef Stew with Rice Recipe
A comforting Persian inspired herb and beef stew slow-cooked to tender perfection and enriched with fresh herbs, lemon zest, fire-roasted tomatoes, and white beans. Served over fragrant basmati rice and topped with crumbled feta or goat cheese and fresh mint, this hearty stew is a flavorful celebration of Middle Eastern cuisine.
- Prep Time: 20 minutes
- Cook Time: 6 hours (slow cooker) / 35 minutes (Instant Pot) / 3 hours (oven)
- Total Time: 6 hours 20 minutes (slow cooker) / 55 minutes (Instant Pot including prep) / 3 hours 20 minutes (oven including prep)
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Persian
Ingredients
Beef and Seasonings
- 3 pounds beef chuck, trimmed and cubed
- Kosher salt and black pepper, to taste
- 1/4 cup extra virgin olive oil
Vegetables and Herbs
- 1 yellow onion, chopped
- 3 cloves garlic, minced or grated
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh dill, roughly chopped
- 1 tablespoon chopped chives
- 2 cups baby spinach
- Fresh mint, for serving
Spices and Broth
- 1 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes
- 3-4 cups low sodium beef broth
Canned Goods
- 1 14-ounce can fire roasted diced tomatoes
- 1 14-ounce can white beans, drained
Serving
- 2 cups cooked basmati rice
- Crumbled feta or goat cheese, for serving
Instructions
- Searing the Beef: Season the beef chunks generously with kosher salt and black pepper. In a large skillet or heavy pan, heat the olive oil over medium-high heat and sear the beef cubes on all sides until nicely browned. This step develops rich flavor and seals in juices. Set the seared beef aside.
- Preparing the Stew Base: In the cooking vessel (slow cooker, Instant Pot, or oven-safe braiser), add the chopped onion, minced garlic, ground turmeric, crushed red pepper flakes, lemon zest, lemon juice, fire roasted diced tomatoes, and 3 cups of low sodium beef broth. Season with salt and pepper to taste.
- Cooking the Stew: Depending on your preferred method:
- Slow Cooker: Transfer the seared beef to the slow cooker with the stew base ingredients, cover, and cook on low for 6-8 hours until the beef is tender.
- Instant Pot: Place the seared beef and stew base ingredients in the Instant Pot. Seal the lid and cook on high pressure for 35 minutes. Carefully release the pressure afterward.
- Oven: Preheat the oven to 325°F. After adding the seared beef and stew base ingredients to an oven-safe braiser, cover and cook in the oven for 2 ½ to 3 hours, until the beef is very tender.
- Adding Greens and Beans: About 1 hour before the slow cooker stew is done, or immediately after pressure cooking or oven braising, stir in the drained white beans, baby spinach, chopped cilantro, parsley, dill, and chives into the stew. For the Instant Pot, switch back to sauté mode and cook for 8-10 minutes until the sauce thickens slightly and the greens have wilted. For the slow cooker and oven method, let it simmer on low heat for 10-15 minutes.
- Adjusting Consistency: If the stew is too thick, gradually add the remaining 1 cup of broth until your desired consistency is achieved.
- Serving: Spoon cooked basmati rice into bowls and ladle the herb and beef stew generously over the rice. Garnish with crumbled feta or goat cheese and fresh mint for a fresh and tangy finish.
Notes
- You can choose either slow cooker, Instant Pot, or oven methods depending on your available time and equipment.
- For a spicier stew, increase the crushed red pepper flakes to taste.
- The stew reheats well and flavors meld beautifully after resting overnight.
- Substitute the beef chuck with lamb for an even more traditional Persian flavor.
- Use low sodium beef broth to control the saltiness and customize seasoning at the end.